Walnut Griddle Cakes With Orange Butter Recipes

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ORANGE WALNUT CAKE



Orange Walnut Cake image

This is a cake that will be welcome all year round and it's as suited a Summer BBQ as it is to a Fall Harvest Dinner or the Dec Holidays. You'll find it to be welcomed by everyone.

Provided by Annacia

Categories     Dessert

Time 1h15m

Yield 12-16 serving(s)

Number Of Ingredients 13

2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, at room temperature
1 cup granulated sugar
3 large eggs, separated, at room temperature
1 grated large orange, zest of
1 cup sour cream, at room temperature
3/4 cup chopped walnuts
1/2 cup Grand Marnier
1/2 cup confectioners' sugar
1 large orange, juice of

Steps:

  • Position a rack in the center of the oven and preheat to 350°F
  • Lightly butter and flour the inside of a 12-cup fluted tube pan, tapping out the excess flour.
  • Sift the flour, baking powder, baking soda and salt into a bowl and set aside.
  • In a large bowl, using a hand-held electric mixer at high speed, beat the butter until creamy, about 1 minute.
  • Add the sugar and beat until light in color and texture, about 2 minutes.
  • One at a time, beat in the egg yolks, then the orange zest.
  • Reduce the mixer speed to low and in three additions, beat in the flour mixture, alternating with the sour cream, scraping down the sides of the bowl as needed, until the batter is smooth.
  • Stir in the walnuts.
  • In a grease-free, medium bowl, using the electric mixer with clean beaters, beat the egg whites just until stiff peaks form.
  • Do not overbeat the whites, or they will look lumpy and watery.
  • Using a rubber spatula, stir about one-fourth of the whites into the batter to lighten it.
  • Pour the remaining whites on top and fold them in until they are incorporated. Scrape the batter into the prepared pan and smooth the top.
  • Bake until a toothpick inserted in the center of the cake comes out clean, 50 to 60 minutes.
  • Cool on a wire cake rack for 10 minutes.
  • GLAZE.
  • To make the glaze, whisk the Grand Marnier, confectioners' sugar and orange juice to dissolve the sugar.
  • Brush about half of the glaze over the cake, letting it soak inches Invert the cake onto the cake rack, and place the cake rack over a cookie sheet.
  • Brush the remaining glaze over the cake.
  • Cool completely.
  • (The cake can be prepared up to 1 week ahead, wrapped tightly in plastic wrap, and stored at room temperature.).

Nutrition Facts : Calories 406.1, Fat 25.6, SaturatedFat 13.1, Cholesterol 102, Sodium 262.5, Carbohydrate 40.3, Fiber 1.1, Sugar 22.5, Protein 5.7

WALNUT GRIDDLE CAKES WITH ORANGE BUTTER



Walnut Griddle Cakes with Orange Butter image

Categories     Citrus     Dairy     Breakfast     Brunch     Orange     Walnut     Winter     Bon Appétit

Yield Serves 4

Number Of Ingredients 17

ORANGE BUTTER
1/2 cup (1 stick) unsalted butter, room temperature
1 tablespoon grated orange peel
2 teaspoons orange juice
GRIDDLE CAKES
3/4 cup all purpose flour
3/4 cup whole wheat flour
2 tablespoons brown sugar
1 3/4 teaspoons baking powder
1/2 teaspoon salt
2 to 2 1/4 cups low-fat milk
1 large egg
1 large egg white
2 tablespoons (1/4 stick) unsalted butter, melted
2/3 cup chopped walnuts
Nonstick vegetable oil spray
Warm maple syrup

Steps:

  • FOR ORANGE BUTTER:
  • Mix all ingredients in small bowl; set aside.
  • FOR GRIDDLE CAKES:
  • Sift first 5 ingredients into medium bowl. Whisk 2 cups milk, egg, egg white and butter in large bowl to blend. Whisk in dry ingredients. Thin with remaining 1/4 cup milk if too thick. Mix in walnuts.
  • Preheat oven to 200°F. Spray non-stick griddle or skillet with oil spray. Heat over medium heat. Working in batches, pour batter onto griddle by scant 1/4 cupfuls. Cook until bubbles appear and bottoms of griddle cakes are golden, about 3 minutes. Turn and cook until bottoms are golden, about 2 minutes. Transfer to baking sheet. Keep warm in oven. Serve with orange butter and maple syrup.

ORANGE WALNUT CAKE



Orange Walnut Cake image

Categories     Cake     Bake     Orange     Walnut     Boil

Yield makes 12 to 16 servings

Number Of Ingredients 12

2 1/2 cups all-purpose flour
1 cup sugar
2 tablespoons freshly grated orange zest (about 2 oranges)
1 teaspoon baking soda
1 teaspoon baking powder
1/2 pound (2 sticks) butter, softened
2 eggs, at room temperature
1 cup buttermilk
1/2 cup chopped walnuts
For the Orange Syrup
1 cup freshly squeezed orange juice
1 cup sugar

Steps:

  • Position the oven racks so that the top rack is in the center. Preheat the oven to convection bake at 325°F. Lightly grease a 9-inch tube pan.
  • In a large bowl, mix the flour, sugar, orange zest, baking soda, and baking powder together. Add the butter, eggs, and buttermilk all at once and, using a hand mixer, beat until the mixture is smooth. Stir in the walnuts.
  • Pour the batter into the prepared pan and smooth the batter to the edges. Bake for 40 to 45 minutes or until a toothpick inserted into the center of the cake comes out clean and dry. Remove from the oven, leaving the cake in the pan.
  • While the cake bakes, make the orange syrup by combining the orange juice and sugar; bring to a boil and stir until the sugar is dissolved.
  • Poke the hot cake with a skewer in several places and pour the hot syrup over it. Cool the cake on a wire rack for at least 15 minutes before removing it from the pan to a serving plate.

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